BOBERG’S MENU
Tomato crustade, langoustine, lemon mayonnaise, brown butter, and dill crowns
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Tartelette with 24-month-aged Comté, dried roses, honey, and autumn truffle
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Fallow deer tartare with grilled cream, egg yolk, chives, and Oscietra caviar
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Milk bread with anise, fennel, and caraway, served with salted French butter
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Halibut crudo, acidic brine, and a salsa of fermented gooseberries, jalapeño, and shallots, with a roasted sesame dressing
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Butter-seared hand-dived scallop, roe-sac jus, shiitake mushrooms, makrut lime, and a sugar kelp emulsion delicately flavored with dried porcini mushrooms
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Baked turbot and celeriac with a butter sauce made from fermented quince, white truffle, and nutmeg
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Spice-seared reindeer, lingonberry jus with lemon thyme, seared foie gras, and a creamy Jerusalem artichoke pur´
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Cloudberry sorbet, saffron foam with caramelized lemon, savarin soaked in Sauternes wine, and a dried apricot compote
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“Satilia” milk chocolate praline, pecan and muscovado sugar praline
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Sablé with blackcurrant caramel and pistachio ganache
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Madeleines with yuzu
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2,100 SEK
A LA CARTE
STARTERS
Halibut crudo, acidic brine, and a salsa of fermented gooseberries, jalapeño, and shallots, served with a roasted sesame dressing
395 SEK
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Jerusalem artichoke chawanmushi with poached artichoke, brown butter, and tarragon
285 SEK
+ Oscietra caviar 10g 300 SEK
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Butter-seared diver-caught scallop, roe-sac pan jus, shiitake mushrooms, makrut lime, and a sugar kelp emulsion delicately flavored with dried porcini mushrooms
375 SEK
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Quenelle from king crab and scallop with a piquant butter sauce of fermented tomato, caraway, and dill seeds
350 SEK
+ Oscietra caviar 10g 300 SEK
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Veal tartare “sweet and sour” with soured cream, egg yolk, and Kalix vendace roe, served with butter fried brioche
365 SEK
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MAIN COURSES
Thyme-seared dry-aged striploin, Amandine potato and Vacche Rosse croquettes, braised endive in an autumn truffle dressing, and a port wine jus with preserved winter truffle
795 SEK
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Baked turbot with celeriac prepared in various ways, a butter sauce of fermented quince and sherry
725 SEK
+ white truffle 300 SEK
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Pan-seared lobster with a pumpkin and vanilla purée, served with a lobster bisque infused with roasted coriander seeds and Sauternes wine
895 SEK
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Buttered Carnaroli rice with black trumpet mushrooms, hazelnuts, and 25-year-old balsamic vinegar
495 SEK
+ white truffle 300 SEK
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Seared reindeer, cream-baked Jerusalem artichoke purée, lingonberry jus with lemon thyme, and slow-braised Savoy cabbage with charred reindeer shoulder
775 SEK
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DESSERT
Calvados-baked Ingrid Marie apple, buttery shortbread, rosemary caramel, and vanilla ice cream
225 SEK
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Chocolate tartelette with roasted hazelnuts from Piedmont, chocolate ganache, coffee ice cream, and coulis
245 SEK
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Cloudberry sorbet, savarin soaked in Sauternes, saffron foam, and dried apricot compote
235 SEK
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Today’s selection of cheeses with accompaniments
250 SEK
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